Friday, February 18, 2011

Steamed Meat Bun

The ubiquitous dim sum favorite– steamed meat bun. I must be going crazy for even attempting this. Sure, I need to find something to improve my pau pleating skill but to do that. Maybe I am feeling daring yesterday plus I bought a bag of pau flour mix at the Asian grocery store a while ago.
I have to admit, the pre-mix flour does make my job a lot easier. The taste was nice but my pleating skill is bad. Real bad. Should practice more, which means more pau making coming.

It all begin with the barbeque meat. If you have yet to try your hand on making your own chinese style barbeque meat, click here
Anyhow, the process to making these pau are pretty simple, I have to say with the use of pre-mix flour. The shortcut aside, it is a lot cheaper buying the pre-mix pau flour as compared to making your own as the Hong Kong style pau flour can be expensive and hard to find.

Step 1: Making your meat filing. You should have some barbequed meat or char siew on hand, all diced up. Have all the ingredients ready and set it aside.

Step 2: Combine 1 cup of sugar to the pre-mix pau flour and milk. Start with 3/4 cup of milk to a bag of pre-mix flour and add more should the dough is dry

Step 3: You should get a dough that looks like this after 10 minutes of kneading. Let rest 15 minutes and knead again for 5 minutes after. Divide dough into 24 pieces.

Step 4: While waiting for the dough to rise, prepare the filing.
Step 5: Then come the pleating and folding part which I am not good at still. Will post some pics on that step once I have truly master the art of pau pleating. Meanwhile, please refer to Aunt Lily's pau pleating techniques
Step 6: Heat water with a teaspoon of vinegar. Steam pau over high heat for 15 minutes. Serve warm